Butternut Squash Pasta Bake with Rapini Recipe

Instructions

1. 1

   Preheat oven to 400˚F. Bring a large size pot of water to boil with 1 Tbs. kosher salt.

2. 2

   On a rimmed cookie sheet, toss the squash cubes with 1 tbsp. olive oil and bake for 20 minutes.

3. 3

   In the meantime, trip the bottoms of each stalk of rapini and peel off and discard the large leaves on each stalk of rapini, leaving the stalk, the smaller leaves and the floret.

4. 4

   Place the cleaned rapini in the boiling water and cook for 4-5 minutes until tender, remove from water (DO NOT DRAIN THE WATER), drain on a kitchen towel. Chop into bite-sized pieces.

5. 5

   Bring the water back to a boil, add the pasta and cook for 3 minutes less than the package directions. Before draining, save 2 cups pasta water.

6. 6

   In the meantime, in a large fry pan, heat the remaining oil, add the garlic and cook for a minute or so. Add the cooked and chopped rapini and sauté for 2-3 minutes.

7. 7

   Add the roasted squash cubes and mash some of the cubes, leaving some whole. Add the tomatoes, toss and heat through for 2-3 minutes.

8. 8

   Toss the noodles into the pan. Add the stock and ricotta cheese, fold together and allow the stock to boil. Turn the heat off. Sprinkle with nutmeg, red pepper flakes, white pepper and salt.

9. 9

   Grease a 13x9" baking dish and pour half the pasta mixture into the dish. Sprinkle with half of the mozzarella and parmesan cheese. Then pour the remaining pasta mix into the dish followed by the remaining mozzarella. If the pasta is at all dry, add a little of the pasta water.

10. 10

    Mix together the remaining parmesan cheese with the breadcrumbs and garlic and sprinkle over the pasta in the dish. Drizzle with olive oil.

11. 11

    Cover with foil and bake 15 minutes. Uncover and increase oven temperature to 425°. Continue to bake until top is darkened in spots and sauce is bubbling, 10–15 minutes.